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Duck With Noodles And Spinach Recipe

by Global Cookbook

Ingredients

200 gm Dry egg noodles, (7oz) 1 Tbsp. Sesame oil 1 x 1 1/2 inch piece root ginger, peeled and finely minced 2 x Cloves garlic, finely minced 500 gm Pack 2 barbary ducking fillets, trimmed and cut into thin strips

1 lrg Courgette, cut into thin strips, (julienne) 1 x 250 gram bag washed spinach 4 Tbsp. Hoi sin sauce or possibly peanut butter mixed to a paste with 2 Tbsp. warm water 2 Tbsp. Soy sauce

Directions

1. Bring a pan of water to the boil and blanch the noodles for 1 minute, drain, rinse under cool water to remove the starch and refresh with cool water.
2. Heat the oil in a large frying pan or possibly wok. Add in the ginger, garlic and duck and cook for 3-4 min. It may be necessary to cook the duck in 2 batches in order to cook the meat quickly.
3. When the duck is cooked add in the courgette, spinach, noodles and sauces.
4. Stir occasionally continue to cook for a further 4-5 min till the noodles are heated through.
5. NOTES : Stir-fry of duck, spinach and noodles flavoued with garlic and ginger.

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